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If there is one ingredient/food that all vegetarians enjoy, it is cottage cheese or paneer. And hence we thought of sharing with you the recipe for Shahi Paneer- undoubtedly the most well-known paneer dish among Indians around the world.
What else? You can serve this creamy shahi paneer recipe with rice, chapati, naan, or even paratha. The royal kitchens' Mughlai Shahi Paneer is made with a lot of yogurts and dry fruits, primarily cashews and almonds. Shahi Paneer is distinguished by the addition of spices and cream, which impart a delectable aroma.
Try this easy shahi paneer recipe with professional instructions.
| Sharma’s Kitchen Paneer | 300 grams |
| Ginger | 1 inch |
| Cardamom leaves | 3 Nos |
| Red Chili | 1 tsp |
| Coriander Leaves | 50 gm |
| Garam masala powder | 1 tsp |
| Tomato puree | 1 ½ cup |
| Almonds | half a cup |
| Cashews | ½ Cup |
| Whole onion | 2 Nos |
| Green peppers | 3 Nos |
| Yogurt | Half a cup |
| Ghee | 6 tsp |
| Milk | 1 Cup |
| Salt | to taste |
No. of serves: 4
Chop the onion, green chilies, tomatoes, ginger, and coriander leaves separately to make this creamy shahi paneer recipe. Add yoghgurt to a bowl and stir it thoroughly. Tomato puree can be substituted for chopped tomatoes if you're in a rush. You can dry roast the spices separately and then add them to the gravy to enhance the flavor of this dish. Your dish will become more aromatic this way. Make cashew and almond paste by grinding cashews and almonds separately with a bit of water. Put them away until you need them again.
Cook green cardamoms and green chilies together for 4 to 5 minutes. Cover the pan with a lid after adding the tomato puree. Cook for 8 to 10 minutes. Add the beaten yoghurt, cook for five minutes, and then add a cup of water to the pan. Cook for another 2 minutes. Let the gravy cool down to room temperature after it’s been cooked. When it is completely cool, put it in a mixer jar, blend it until it is smooth, and set it away.
Cut the paneer into cubes and set it aside while the gravy is cooking. For garnishing, take two cubes and grate them.
Next, heat the remaining ghee in a separate pan and add the ground gravy, red chili powder, garam masala powder, cashew paste, and almond paste. Finally, season with salt.
Cook until the gravy thickens or comes to a boil, then add the paneer cubes and milk. Heat for 3 to 5 minutes more.
Add chopped coriander leaves and grated paneer to the dish's garnish to complete this wonderful North Indian paneer dish.
You can add some fresh cream if you'd like it creamier. This will enhance the flavor of your dish in addition to making it appear appetizing. Enjoy with fresh with naan or roomali roti!
Happy Eating!
Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards
